Cook 1 | Banquets | Full Time

PERG online; Florida; On-site; USD 17,000 - 28,000; Full time

Job summary

PERG online is seeking a banquet cook to provide high quality standards and procedures in preparing/serving banquet food. Cooks are placed at Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) based on experience.

Responsibilities include preparing items per BEOs, maintaining quality, ensuring proper temperatures, and upholding sanitation standards across shift events, weekends, and holidays.

Qualifications

• 6 months to 3 years culinary experience in high-volume operation.
• Familiar with batch and quantity cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills for recipes and measurements.
• Good eye/hand coordination to use kitchen equipment.
• Ability to work in a fast-paced high-pressure environment while maintaining quality.

Responsibilities

• Prepare all items on BEO’s or cover sheets according to standard procedure or supervisor direction.
• Prepare all items on prep list following standard procedure or supervisor instruction.
• Maintain high quality by inspecting all food products for quality during prep and service line.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance to 30-minute SOP.
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food from walk‑in and returning food to walk‑in.
• Keep walk‑in, prep area and equipment clean to Health Department standards.
• Prepare food of consistent quality following recipes and production/portion standards.
• Date and rotate perishables; manage stock levels and shortages.
• Cooperate with other cooks for events or special meal requirements.

Skills

Culinary experience

Batch cooking

Food handling

Math skills

Eye-hand coordination

Sanitation standards

Communication skills

Equipment handling

Shift flexibility

Job description

Overview:

Provide high quality standards and procedures in preparing/serving all banquet food. Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions.

Responsibilities:

• Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor.
• Prepare all items on prep list following standard procedure or otherwise told by supervisor.
• Always maintain high quality by inspecting all food products for quality when working on prep list and service line.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance to 30-minute SOP
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk‑in and when returning food to walk‑in.
• Always maintain cleanliness of work area.
• Keep walk‑in, prep area and equipment up to Health Department standards at all time.
• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Cooperate with other cooks to prepare events or special requirements on meals.
• Perform any other job‑related duties as assigned by Culinary leadership.

Qualifications:

• Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale hotel banquet operation.
• Must be familiar with batch and quantity cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills needed to understand and implement recipes and measurements.
• Good eye/hand coordination needed to use all kitchen equipment.
• The ability to work in a fast‑paced high‑pressure work environment while executing delegated tasks and assignments, maintaining quality per Omni standards.
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Ability to work cohesively with co‑workers both within and outside of your department.
• Ability to prioritize, organize and follow up.
• Ability to produce high volumes of work while maintaining quality per Omni standards.
• Requires a working knowledge of sanitation standards.
• Excellent written and verbal communication skills as well as organizational skills.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Must be able to work a variety of shifts, including weekends and holidays.
• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
• Stand or walk for an extended period or for an entire work shift.
• Position requires repetitive motion and consistent use of arms and hands.